DEPARTMENT OF PHARM
ACY
UNIVERSI
TY OF MA
LTA
Dietary Practices in Cardiac Patients
Francesca Attard Baldacchino, Lilian M. Azzopardi, Anthony Serracino Inglott
Department of Pharmacy, Faculty of Medicine and Surgery, University of Malta, Msida, Malta
email: frannyab@gmail.com
INTRODUCTION
Diet plays an important role in cardiovascular
disease (CVD), the leading cause of morbidity and
mortality worldwide and the cause of 40% of all
1
deaths in Malta in 2013 . A diet consisting of fruit
and vegetables and low intake of saturated fats is
linked to a 73% decreased risk of new major CVD
events, when compared with typical diets in the
2
high-income developed world .
Rather than
focusing on individual nutrients, CVD patients
3
should aim at modifying their diet as a whole .
AIMS
To identify the dietary practices of
patients suffering from CVD and
evaluate their suitability for
health.
cardiac
Department of Pharmacy University of Malta
METHOD
The FFQ was translated to Maltese,
RESULTS
Phase 1
validated by a panel of experts and
Some of the food consumption results of the study are
lay
presented in Table 1. The preferred food type choices are
A food frequency questionnaire
(FFQ)
was selected as the dietary
assessment method. It consists of a
persons,
and
tested
for
reliability.
Phase 2

Skimmed Milk (0.2% fat) (n=34)

Fibre-rich cereals (n=23) instead of sugary cereals (n=12)

Sugar addition to tea/ coffee: 1/2 to 1 teaspoon (n=57)

White bread (n= 48) instead of wholemeal (n=13)

White pasta (n=48) instead of wholemeal (n=6)
list of food items typically consumed
and which are relevant to CVD.
patients who presented with one of
The
weekly
the following: arrhythmias, post-

White rice (n= 32) instead of whole grain (n=7)
consumption was requested for food
myocardial infarction, hypertension

Fried vegetables (n=32) instead of raw (n=16) or boiled
items within food classes, namely:
ischaemia.
dairy products, meat, fish, fruit,
Phase 3
of
vegetables, cereals and pastries,
FFQ results were
(n=11)

compared with
the latest dietary guidelines.
foods. Information on food types was
Phase 4
cooking oils and cooking methods.
Chicken/ turkey with skin (n=25) instead of skinless
(n=15)
nuts, desserts, drinks and other
also requested including for types of

Beef/ pork without fat (n=27) instead of sometimes with
fat (n=24) or often eat fat (n=2)

Corn oil/Olive oil/ Sunflower oil/ Sesame oil (n=49)
instead of non-fat cooking sprays (n=13)
A booklet with advice on heart-

Frying (n=21) instead of other cooking methods such as:
roasting (n=15), boiling (n=11) and grilling (n=7)
healthy eating was compiled.
CONCLUSION
ACKNOWLEDGEMENTS and REFERENCES
This study demonstrates that cardiac patients are aware of certain good dietary practices, however advice would be beneficial to increase consumption of: whole grains, low-fat
Acknowledgements Maresca Attard Pizzuto, Geoffrey Axiak, Yvette Azzopardi
cheeses, low-fat meats, oily fish, avocado, vegetables, rice, mineral water and nuts, while decreasing intake of items such as cakes, sweet pastries, biscuits. Tips on better food
Food class
Food item
Consumption
presented below (N=66):
The FFQ was distributed to 66 out-
frequency
Table 1: Food Consumption of CVD Patients
Dairies
Yogurt
Eggs
High- fat cheeses
Low-fat cheeses
Meat
Low-fat meats
High-fat meats
Processed meats
Fish
Oily Fish
Fruit
Fresh fruit
Avocado
Vegetables
Fresh & Frozen
Vegetables
Oven chips
Boiled potatoes
Cereals
Rice
Nuts
Almonds, Peanuts
Coconut
Pastries
Pastries
Deep-fried snacks
doughnuts
Cakes, sweet pastries, biscuits
Drinks
Alcohol
Sugary drinks
Mineral Water
Seasonings
Herbs/ spices
Salt
Pepper
No of patients
(N=66) with their
respective
consumption
Low
Moderate
Low
Low
Moderate
Low
Moderate
Low
High
Low
Moderate
n=48: 1-2
n=47: 1-2
n=43; 1-3
n=53; 1=2
n=53; 2-4
n=55: 1-2
n=65: 1-3
n=48: 1-2
n=60: 3-5
n=60; 1-2
n=45: 3-4
Moderate
Low
Low
Low
Low
Moderate
Low
n=63:1-3
n=13: 4-5
n=62: 1-3
n=55:1 -2
n=63:1
n=61:1-3
n=58: 1-2
High
n=43: 4-5
Moderate
Moderate
Moderate
Moderate
Moderate
Moderate
Average n=60: 1-3
Average n=67: 1-3
Average n=50: 1
n=56: 1-3
n=51: 1-3
n=48: 1-3
1= Never; 2= Once weekly; 3= 2-6 times weekly; 4= Once daily;
5= More than once daily
References 1. England K. Epidemiology of Cardiovascular Mortality in the Maltese Islands. The Synapse. 2015; 14(03): 14-15.
substitutions would also be beneficial such as to opt for low-fat meats instead of processed meats, herbs, spices and pepper instead of salt and commercial sauces, boiling,
grilling, roasting and poaching instead of frying, non– fat cooking sprays and liquid vegetable oils instead of oils including olive oil and corn oil, mineral water instead of sugary
2. World Heart Federation [Internet]. Geneva: The Federation; c2015 [cited 2015 Aug 13]. Diet; [about 2 screens]. Available from: http://www.world-heart-federation.org/about-cvd/risk-factors/diet/
drinks. The role of the pharmacist would be beneficial to give patient advice on healthier diets, also by recommending the use of educational methods such as the booklet
3. Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA et al; American Heart Association Nutrition Committee. Diet and Lifestyle Recommendations Revision 2006. Circulation.
developed within this study.
2006; 114: 82-96.